Recipe: Appetizing Oktoberfest Beer Poached Wagyu Bratwurst

Oktoberfest Beer Poached Wagyu Bratwurst. Learn about each variety of Oktoberfest sausage, including bratwurst, bockwurst, blutwurst, cervelat They can be eaten as cold cuts or poached and used in various dishes. Each September, roughly six million people descend on Munich for Oktoberfest, the largest beer festival in the world. This recipe makes sausages which are lighter, and differently spiced to other sausages, but are just as perfect to eat with a hearty pile of sauerkraut on top, and an obligatory stein.

Turn with tongs to avoid piercing the skin or the juice will run out. The beer brat batter can also be used after grilling fresh bratwurst which has not been poached. Indulge in free-flow Oktoberfest beer, house wines, and their scrumptious Oktoberfest menu. You can cook Oktoberfest Beer Poached Wagyu Bratwurst using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Oktoberfest Beer Poached Wagyu Bratwurst

1. It's 1 Package of Double 8 Cattle Company Fullblood Wagyu Bratwurst.
2. Prepare 1 LB of Baby Carrots.
3. You need 1 LB of Brussels Sprouts (cut in half).
4. It's 1 LB of Tri-Color Baby Potatoes (cut in half).
5. Prepare 20 OZ of OKtoberfest or Hoppy Beer.
6. Prepare 3 TBSP of Whole Grain Mustard.
7. It's 3 TBSP of Honey.
8. It's 1 CUP of Chicken stock.
9. You need of Grapeseed Oil.
10. Prepare of Kosher Salt & Freshly Ground Black Pepper (to taste).

Feel free to stuff your face and chug beer for, well, as Sink your teeth into the mala bratwurst (German sausage)—this juicy sausage will tingle your tastebuds with numbing Sichuan peppercorns and spices. Fullblood Wagyu beef bratwursts are perfect for grilling. They can also be boiled, broiled, baked, and smoked to perfection. While we love the traditional brat in a bun, we also mix it up by slicing them and adding to a skillet, stir-fry, or soup for some added zest to any meal.

Oktoberfest Beer Poached Wagyu Bratwurst instructions

1. PREPARING THE FULLBLOOD WAGYU BRATWURST AND MUSTARD BEER GLAZE Heat a straight-sided sauté pan with 20 ounces of beer and 1 cup of chicken stock. Once the liquid is 160-180°F, add the Fullblood Wagyu bratwurst. Cook until firm (around 6-8 minutes). Remove the bratwurst, and turn the heat up to medium-high. Start reducing the beer and chicken stock. Add the honey and whole grain mustard to the beer mixture..
2. Once the mixture is reduced to a nice glaze – about 3/4 of a cup of liquid – remove from the heat. Season with kosher salt and freshly ground black pepper..
3. PREPARING THE ROASTED VEGETABLES Preheat the oven to 400°F.Meanwhile, toss the cut vegetables (carrots, brussels sprouts, and potatoes) in enough grapeseed oil to coat. Sprinkle kosher salt and freshly ground black pepper on the vegetables.Place the vegetables on a sheet pan, and roast in the oven at 400°F. Once the potatoes are soft and the vegetables are caramelized, remove them from the oven..
4. FINAL STEPS Put the vegetables in a large bowl, and toss the vegetables with the mustard beer glaze. Get a sauté pan nice and hot. Sear the outside of the beer poached Fullblood Wagyu bratwurst, then let rest. Cut the bratwurst into bite-sized coins, and toss in with the roasted vegetables (in the large bowl). Serve warm, and enjoy!.

Learn how to prepare this easy Oktoberfest Bratwurst recipe like a pro. Heute zeige ich Euch den "Oktoberfest Beer Marinated Bratwurst Burger" nach dem Rezept von Ted Reader. Ein wahnsinns Burger im Laugen Bun. Simmered in beer with onions that become sweet and caramelized, this bratwurst recipe is a familiar German meal with a Wisconsin twist for the best reason to cheer at tailgates or clink cheers for Oktoberfest. The essential beer and bratwurst guide to Oktoberfest. arianne puckeridge.